Best 6 Alfredo Scalloped Potatoes Recipes

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Scalloped potatoes are a classic comfort food that can be enjoyed by people of all ages. They are simple to make and can be customized to your liking with different cheeses, herbs, and vegetables. This article provides three delicious recipes for alfredo scalloped potatoes, each with its own unique flavor and texture. The first recipe is a classic alfredo scalloped potato casserole, made with layers of thinly sliced potatoes, creamy alfredo sauce, and Parmesan cheese. The second recipe is for a more indulgent scalloped potato gratin, made with a rich and flavorful combination of Gruyère, Parmesan, and fontina cheeses. The third recipe is for a lighter and healthier version of scalloped potatoes, made with Greek yogurt and herbs. All three recipes are easy to follow and can be made in under an hour. So whether you are looking for a classic comfort food dish or something a little more special, these alfredo scalloped potato recipes are sure to please.

Let's cook with our recipes!

ALFREDO SCALLOPED POTATOES



Alfredo Scalloped Potatoes image

Alfredo Scalloped Potatoes - this incredibly delicious side dish is ideal to serve with herb roasted chicken or pork or with a perfectly glazed Sunday ham.

Provided by Barry C. Parsons

Categories     Side Dishes

Time 1h20m

Number Of Ingredients 10

2 lbs yellow potatoes, peeled and sliced (red potatoes also work)
3 tbsp butter
4 cloves garlic, finely minced
2 cups whipping cream
½ cup milk
1/4 tsp salt
1 tbsp fresh parsley, chopped (or thyme, or oregano)
ground black pepper to taste, a few pinches
3/4 cup parmesan cheese, grated
1 cup mozzarella cheese, grated (for the top)

Steps:

  • Preheat oven to 350 degrees F. Grease a 10 inch round pie plate or 9x9 inch square baking dish with butter.
  • Peel the potatoes and and slice them thinly.
  • In a large saucepan or dutch oven, melt the butter and saute the garlic for just a minute or so until it softens but does not brown.
  • Add the whipping cream, milk and salt to the softened garlic and gently bring to a slow simmer over medium heat.
  • Add the sliced potatoes and bring to a slow simmer once again. Simmer, uncovered, for 5 minutes.
  • Using a colander or coarse sieve, drain the potatoes but reserve the cream and milk mixture.
  • Stir the parmesan cheese into the hot cream mixture until well blended.
  • Arrange half of the potatoes in the bottom of the prepared baking dish. Sprinkle on a small pinch of black pepper, ½ of the chopped parsley.
  • Stir the cream and parmesan mixture again to make sure the parmesan is not all at the bottom and pour half of the mixture over the potatoes.
  • Arrange the second half of the potatoes on top, followed by the pepper, parsley, and cream mixture, as in the first layer. Do not overfill the baking dish with the cream mixture. Make sure the liquid level is ½ inch below the top.
  • Sprinkle the mozzarella cheese over the top of the potatoes and sauce.
  • Place the baking pan on a parchment paper lined cookie sheet to catch any spill over that may occur and bake for approximately 1 hour or until the top is a medium golden brown and the bubbling sauce appears to have thickened at least a little. The sauce should thicken more as you allow it to rest.
  • Let the potatoes rest for 15 minutes before serving.

Nutrition Facts : Calories 610 calories, Carbohydrate 44 grams carbohydrates, Cholesterol 132 milligrams cholesterol, Fat 43 grams fat, Fiber 4 grams fiber, Protein 15 grams protein, SaturatedFat 27 grams saturated fat, ServingSize 1, Sodium 536 grams sodium, Sugar 5 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

POTATOES IN ALFREDO SAUCE



Potatoes In Alfredo Sauce image

Provided by Natasha of NatashasKitchen.com

Categories     Easy/Medium

Time 2h45m

Number Of Ingredients 9

5 lb Yukon potatoes (13 med-large potatoes)
Optional: 1 bay leaf and 2 pierced garlic cloves
2 cups heavy cream
1 medium onion (finely diced)
1 large carrot (grated)
1 can Alfredo Sauce (15 oz)
1 Tbsp salt + more to taste
3 Tbsp unsalted butter
1 Tbsp canola oil

Steps:

  • Wash, peel and cut potatoes in quarters. Place them in the pot and cover with water (optional - add 1 bay leaf and 2 pierced garlic cloves to infuse potatoes with extra flavor). Bring to a boil and cook additional 12-15 min. Add 1 Tbsp of salt only after water starts to boil. Don't overcook, potatoes should be smoothly pierced with a knife but not crumbly.
  • While potatoes are cooking, dice onion and grate carrot. Add 1 Tbsp of canola oil to a large skillet and heat to medium high. Once the skillet is preheated, melt 2 Tbsp of butter and stir in onion. Saute onion for 5 min. Add carrot and saute for 3 more minutes until softened.
  • Place onion/carrot mix in the blender & pulse a few times to make the mix more fine (this step is optional).
  • Melt 1 Tbsp of butter in the same skillet and add blended carrot mix. Stir in 2 cups heavy cream and bring mixture to boil. Add 1/2 tsp salt, or more to taste.
  • Remove skillet from the heat, add 1 can of Alfredo Sauce and stir.
  • Drain cooked potatoes (and remove garlic and bay leaf if used). Pour sauce over potatoes and cover with lid. Wrap the pot with a blanket or a few towels for a minimum of 2 hours before serving (this step is NOT optional and infuses the potatoes with some fantastic flavor).

HEARTY ALFREDO POTATOES



Hearty Alfredo Potatoes image

With turkey and broccoli, this special scalloped potato dish is a meal in itself. Using a jar of Alfredo sauce makes the preparation time minimal. -Lissa Hutson, Phelan, California

Provided by Taste of Home

Categories     Side Dishes

Time 1h35m

Yield 8 servings.

Number Of Ingredients 9

1 jar (16 ounces) Alfredo sauce
1 cup whole milk
1 teaspoon garlic powder
3 pounds potatoes, peeled and thinly sliced
5 tablespoons grated Parmesan cheese, divided
Salt and pepper to taste
2 to 3 cups cubed cooked turkey
3 cups frozen chopped broccoli, thawed
2 cups shredded Swiss cheese, divided

Steps:

  • In a large bowl, combine the Alfredo sauce, milk and garlic powder. Pour a fourth of the mixture into a greased 13x9-in. baking dish. Layer with a fourth of the potatoes; sprinkle with 1 tablespoon Parmesan cheese, salt and pepper., In a large bowl, combine the turkey, broccoli and 1-1/2 cups Swiss cheese; spoon a third over potatoes. Repeat layers twice. Top with remaining potatoes. Sprinkle with remaining Swiss and Parmesan cheeses. Spread with remaining Alfredo sauce mixture., Cover and bake at 400° for 45 minutes. Reduce heat to 350°. Bake, uncovered, 30 minutes longer or until potatoes are tender. Let stand for 15 minutes before serving.

Nutrition Facts : Calories 420 calories, Fat 17g fat (11g saturated fat), Cholesterol 74mg cholesterol, Sodium 412mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 4g fiber), Protein 28g protein.

CHEESY GARLIC ALFREDO SCALLOPED POTATOES



Cheesy Garlic Alfredo Scalloped Potatoes image

Sliced and tossed in a creamy sauce made extra-tasty with McCormick® Creamy Garlic Alfredo Sauce Mix, these scalloped potatoes come out of the oven golden brown and bubbly.

Provided by McCormick

Categories     Side Dishes,

Yield 8

Number Of Ingredients 5

2 pounds Yukon gold potatoes peeled and thinly sliced
1 cup half-and-half
1 package (8 oz) cream cheese cubed
2 cups shredded mozzarella cheese divided
1 package creamy garlic alfredo sauce mix

Steps:

  • Preheat oven to 375°F. Spray 13x9-inch baking dish with no stick cooking spray. Place potatoes in large bowl. Set aside.
  • Stir half-and-half, cream cheese, 1/2 cup of the mozzarella cheese and Sauce Mix with wire whisk in small saucepan on medium heat until cheeses are melted and smooth. Pour cheese sauce over potatoes; toss to coat well. Pour into prepared baking dish. Cover with foil.
  • Bake 45 minutes. Remove foil. Sprinkle with remaining 1 1/2 cups mozzarella cheese. Bake 15 minutes longer or until potatoes are tender and top is golden brown. Let stand 10 to 15 minutes before serving.

Nutrition Facts : Calories 328 Calories

ALFREDO SCALLOPED POTATOES



Alfredo Scalloped Potatoes image

These scalloped potatoes are so good. I like to use "Recipe#111347" in place of the jar alfredo sauce. I saw the recipe in Woman's Day.

Provided by CookingONTheSide

Categories     Potato

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 7

2 lbs yukon gold potatoes or 2 lbs baking potatoes
1 1/2 cups sharp cheddar cheese, shredded
1 (15 ounce) jar alfredo sauce
1/3 cup fresh chives, chopped or 1/3 cup chopped scallion
1/2 cup milk
1/8 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg

Steps:

  • Heat oven to 350 degrees; coat shallow 2-quart baking dish with nonstick cooking spray.
  • Thinly slice potatoes.
  • Reserve 1/4 cup cheese.
  • Mix potatoes with remaining ingredients in large bowl.
  • Spoon into prepared baking dish.
  • Cover with foil; bake 1 hour.
  • Remove foil from baking dish; sprinkle with reserved cheese.
  • Bake 20-30 minutes more until potatoes are tender and mixture is bubbly.
  • Let stand 15 minutes.

Nutrition Facts : Calories 194.8, Fat 7.7, SaturatedFat 4.9, Cholesterol 24.4, Sodium 143.7, Carbohydrate 23.9, Fiber 2.1, Sugar 1.1, Protein 8

SCALLOPED POTATOES ALFREDO



Scalloped Potatoes Alfredo image

Make and share this Scalloped Potatoes Alfredo recipe from Food.com.

Provided by Fluffy

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

1 (30 g) package club house pasta prima alfredo sauce mix
2 tablespoons butter
1 cup milk
4 cups thinly sliced potatoes
1 medium onion, thinly sliced

Steps:

  • In saucepan, combine package Pasta Prima Alfredo Sauce Mix with butter and milk.
  • Bring to a boil over medium heat whisking frequently.
  • Reduce heat and simmer 3 minutes.
  • In a 2 quart lightly greased casserole dish alternate layers of sliced potatoes and sliced onions with prepared sauce.
  • Cover and microwave on medium high 20-25 minutes or until potatoes are tender, gently stirring 3 times during cooking.
  • Let stand 3 minutes before serving.

Nutrition Facts : Calories 217, Fat 8.2, SaturatedFat 5.1, Cholesterol 23.8, Sodium 80.6, Carbohydrate 31.8, Fiber 3.7, Sugar 2.4, Protein 5.3

Tips:

  • Use fresh ingredients: Freshly grated Parmesan cheese, high-quality butter, and full-fat milk will give your Alfredo scalloped potatoes the best flavor.
  • Don't overcook the potatoes: The potatoes should be tender but still slightly firm. If you overcook them, they will become mushy.
  • Make sure the sauce is thick enough: The sauce should be thick enough to coat the potatoes. If it's too thin, it will run off the potatoes and make them soggy.
  • Use a variety of cheeses: Feel free to experiment with different types of cheeses in your Alfredo sauce. Some good options include Gruyère, sharp cheddar, and fontina.
  • Add some vegetables: To make your Alfredo scalloped potatoes even more flavorful, try adding some vegetables such as broccoli, cauliflower, or zucchini.
  • Serve immediately: Alfredo scalloped potatoes are best served hot out of the oven. Leftovers can be stored in the refrigerator for up to 3 days.

Conclusion:

Alfredo scalloped potatoes are a delicious and easy-to-make side dish that is perfect for any occasion. With a creamy Alfredo sauce, tender potatoes, and a crispy Parmesan crust, these potatoes are sure to be a hit with everyone at your table. So next time you're looking for a delicious and easy side dish, give Alfredo scalloped potatoes a try!

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